Description
This French Onion Pasta is a comforting, creamy, one-pot dish featuring deeply caramelized onions and a rich umami-packed sauce without any heavy cream. A budget-friendly and pantry-friendly recipe that delivers complex sweetness and savory flavors with a handful of secret ingredients, perfect for a cozy dinner.
Ingredients
Scale
Sauce and Base
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, sliced into rings 1/8-inch thick (Mandoline recommended)
- 1/8 tsp salt
- 1/8 tsp pepper
- 4 garlic cloves, minced
- Pinch to 1/4 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
- 5 1/2 cups water (or substitute beef broth)
- 2 tablespoons beef bouillon (granulated, base or cubes) (optional if using beef broth instead of water)
- 1 12 oz. can evaporated milk
- 1/2 tablespoon cornstarch
Herbs and Spices
- 1 tablespoon fresh parsley, minced (or 1 tsp dried)
- 2 teaspoons fresh thyme, minced (or 3/4 tsp dried)
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp pepper
Pasta and Cheese
- 1 pound short cut pasta, uncooked (I use orecchiette)
- 5 oz. freshly shredded Gruyere cheese
- 1/4 cup freshly shredded Parmesan cheese
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Caramelize the Onions: Heat the olive oil and unsalted butter in a large pot over medium heat. Add sliced onions along with salt and pepper, stirring frequently to ensure even caramelization. Continue cooking, stirring often, for about 45 minutes until onions are deeply browned and sweet.
- Add Garlic and Spices: Stir in minced garlic and red pepper flakes; cook for 1-2 minutes until fragrant, taking care not to burn the garlic.
- Incorporate Flavorings: Add Worcestershire sauce, reduced sodium soy sauce, beef bouillon (if using), water (or beef broth), fresh parsley, thyme, oregano, paprika, and additional pepper. Stir well to combine all ingredients.
- Simmer the Sauce: Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes to allow the flavors to meld together.
- Add Pasta: Add the uncooked pasta directly to the pot, stirring to submerge it fully in the liquid. Cover and cook, stirring occasionally, for about 15 minutes or until pasta is tender and has absorbed most of the liquid.
- Prepare Creamy Mixture: In a small bowl, whisk together evaporated milk and cornstarch until smooth. Slowly stir this mixture into the pot, increasing heat to medium and cook until the sauce thickens slightly, about 3-5 minutes.
- Finish with Cheese: Remove the pot from heat and stir in Gruyere cheese and Parmesan cheese until melted and fully incorporated, creating a rich, creamy sauce.
- Serve: Garnish with fresh parsley if desired and serve warm immediately for best flavor and texture.
Notes
- This recipe is a one-pot wonder, which means fewer dishes and easier clean-up.
- Using beef broth instead of water and omitting bouillon is a great way to reduce sodium and enhance flavor naturally.
- Do not rush the onion caramelization; it is key to the depth of flavor in this dish.
- Substitute short cut pasta with any small pasta shape like penne or rigatoni if orecchiette is unavailable.
- For a vegetarian version, omit Worcestershire sauce or replace it with a vegetarian alternative.
- Leftovers reheat well on the stovetop with a splash of water or broth to loosen the sauce.
- If evaporated milk is not available, you can substitute with whole milk mixed with a little heavy cream for similar creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 35 mg
